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buttermilk pancakes

(5 ratings)
Recipe by
Kathy Lochner
Herscher, IL

People will tell you that if you don't have any buttermilk on hand you can substitute "sour" milk which is 1 cup milk + 1 Tbsp. lemon juice or vinegar, but if you use real buttermilk you will notice a subtle difference in the taste.

(5 ratings)

Ingredients For buttermilk pancakes

  • 1 c
    all-purpose flour
  • 1 Tbsp
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1 lg
    egg, beaten
  • 1 1/2 c
  • 2 Tbsp
    cooking oil

How To Make buttermilk pancakes

  • 1
    In a mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl combine egg, milk, and oil. Add to flour mixture all at once, mix until blended but slightly lumpy.
  • 2
    Pour batter onto a griddle heated to 350-375; cook till pancakes have bubbly surfaces and slightly dry edges. Flip and continue cooking for approximately 1 minute.
  • 3
    Serve with butter, syrup, peanut butter, or fruit toppings.

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